Preheat your oven to 350 degrees and tightly wrap the bottom of a 9 inch spring-form pan with tinfoil, about half way up the sides, also trace the bottom of the pan on parchment paper, and line it with the paper. *

Make the brownie bottom:

In a medium, microwave safe bowl, melt the 8 oz of chocolate using half power and 20 second intervals, stirring between each interval, until the chocolate is smooth and melted.

While the chocolate melts, add the avocado, honey, eggs, vanilla and a pinch of salt to a large food processor and blend until smooth. Add in the melted chocolate and blend until smooth and well combined.

Pour the batter into the prepared spring-form pan and smooth out evenly. Bake until the brownie begins to rise and the top feels set, about 22-23 minutes. Let cool while you begin making the cheesecake topping. Additionally, reduce the oven temperature to 325 degrees.

In a large bowl, beat together the cream cheese, avocado and raw cane sugar using an electric hand mixer, JUST until combined.

Add in the Greek yogurt, eggs and pepper mint extract and beat again, just until combined. It's very important to not over-beat cheesecake, or it will crack when cooling. Gently stir in the minced chocolate.

Pour the batter over top of the lightly cooled brownie and place the whole pan into a large roasting pan.

Place into the oven and pour about 1 inch of very hot water into the roasting pan. ** Bake until the cheesecake feels mostly set, but the center is still a little jiggly, about 1 hour and 10 minutes.

Let the cheesecake cool in the water bath on the counter for 30 minutes and then remove the pan from the bath, removing the tinfoil as well, and cool until room temperature. Then, cover the cheesecake with tinfoil and refrigerate for at least 6 hours - overnight.

Once chilled, drizzle with chocolate sauce (if desired) and DEVOUR.